Best 6 Overnight Cookies Recipes

ANISE OVERNIGHT COOKIES

Steps:

• In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.

OVERNIGHT COOKIES

Steps:

• Cream together the butter, sugar and eggs.
• Sift together the flour and soda, then add to the butter mixture.
• Add nuts and form into 2 rolls.
• Place into the freezer for several hours or over night.
• When ready to bake, take out roll and slice into 1/4 inch slices and place on your cookie sheets ready for baking.
• Bake in a 350 degF oven until down (try 5- 8 minutes per pan).

OVERNIGHT OATMEAL COOKIES

Steps:

• 1. Mix oatmeal with brown sugar and oil. Let stand overnight. Next morning, stir in beaten eggs, flavoring and salt. Drop from teaspoonful onto greased cookie sheet. Bake at 325 degrees for 15 minutes or until lightly browned. ENJOY!
• 2. Craisins, raisins, nuts, coconut, etc. can be added to these cookies.

MOM'S OVERNIGHT OATMEAL COOKIES

Steps:

• 1. Night Before: Combine ingredients in a glass bowl in the evening. Cover overnight on the cupboard.
• 2. Next Morning: Combine all ingredients with the oatmeal mixture. Drop from a teaspoon or Tablespoon on a lightly greased cookie sheet. Sprinkle tops with cinnamon/sugar, if desired. Bake at 325^ for 15 minutes. Remove from cookie sheet, and cool on wire rack.
• 3. Note: Chips, crasins, coconut or chopped dried fruits may be added, if desired.

OVERNIGHT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars in stand mixer till well blended and fluffy. Stir in vanilla extract and eggs.
• Sift together flours, soda, and salt.
• Slowly add dry mixture to creamed mixture, stirring well between each addition.
• When all dry ingredients have been incorporated, gently fold in nuts and chocolate chips.
• Cover tightly with plastic wrap and refrigerate overnight (will actually keep about a week in the fridge if you need it to).
• To bake, preheat oven to 350°F.
• Drop cookies by tablespoonfuls onto parchment lined cookie sheets.
• Bake for 7-8 minutes, till the cookies are *just* starting to brown at the edges. They will look a tad under-baked, but that's what makes them so soft!
• Cool slightly before removing to wire racks.

OVERNIGHT COOKIES

Steps:

• Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
• Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
• Place parchment paper on cookie sheets.
• Gently separate egg whites from yolks. Discard yolks.
• Remove bowl and blender legs from freezer.
• Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
• While blending the egg whites stiff, add vanilla and salt.
• Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
• If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
• Gently fold in chocolate chips and nuts.
• Place by teaspoon full on the parchment covered cookie sheets.
• Put the cookie sheets into the oven an turn the oven off.
• Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING!
• Variation: Fold in 1/3 cup cocoa powder and substitute 1/2 of the chocolate chips for peanut butter chips and substitute peanuts for walnuts. This variation was created for my niece Lily, who has a tree nut allergy, but loves peanut butter.